Combine flour and salt in a small mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Ingredients you will need
Shortening
All Purpose Flour
Salt
Equipment you will use
Mixing Bowl
Blender
2
Sprinkle water evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape dough into a ball; chill. Use as directed in desired recipe.
Ingredients you will need
Dough
All Purpose Flour
Water
3
Combine flour and salt in a small mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
Ingredients you will need
Shortening
All Purpose Flour
Salt
Equipment you will use
Mixing Bowl
Blender
4
Sprinkle cold water evenly over surface of flour mixture. Stir with a fork until dry ingredients are moistened, being careful not to over mix.
Ingredients you will need
All Purpose Flour
Water
5
Shape dough into a ball. Cover and chill,
Ingredients you will need
Dough
6
Place dough in center of a lightly floured surface or pastry cloth. Using a floured rolling pin, roll dough with light even strokes from the center of the dough to the edge.
Ingredients you will need
Dough
Roll
Equipment you will use
Rolling Pin
7
Roll into a circle 1/8-inch thick.
Ingredients you will need
Roll
8
Roll pastry onto rolling pin. Unroll pastry into a 9-inch pie plate being careful not to stretch the pastry
Ingredients you will need
Roll
Equipment you will use
Rolling Pin
9
Using a sharp knife or kitchen shears, trim the pastry to 1/2 inch beyond edge of pie plate. Fold under 1/2 inch of pastry to reinforce the edge. Press dough with fingers to flute edge.
Ingredients you will need
Dough
Equipment you will use
Knife
10
To bake a pastry shell without filling: prick bottom and sides of pastry shell with tines of a fork. To bake a pastry shell with filling: do not prick pastry shell before filling.